This gooey, warm chocolate recipe is from a Nigella Lawson video I watched the other day. She is just as decadent as the dessert! These little chocolate pots are so simple, made with ingredients that are most likely in the pantry, but feel really special. Nigella didn't put the cream on top, but I couldn't resist adding to the richness.
Choco-Pots & Creme Fraiche
serves 4
3/4 cups bittersweet or semisweet chocolate
1 stick butter, room temperature
3/4 cup organic sugar
2 free-range eggs, room temperature
3 TBL all-purpose flour
creme fraiche for serving
--Place a baking sheet in the oven and preheat to 400 degrees F. Butter 4 ramekins with 1 tablespoon butter.
--Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
--In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
--Place each ramekin on a small plate with a teaspoon and serve. Add a dollop of creme fraiche in the center.
*Make sure to warn people that these desserts will be HOT!
happy eatings & cheers!
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